MUFFINS

My foods class made banana chocolate chip muffins on Thursday, April 7^th. We followed a recipe for banana muffins and just added one cup of chocolate chips. Everything went well when we made these muffins. Nothing went wrong. It wouldn’t change anything if I made this recipe again. A nice glass of milk would go well with these muffins. I would love to make this recipe again. It is important to understand cooking terms because if you don’t know hem you might make something wrong.

Banana Muffins Ingredients: 1 cup (115 grams) walnuts or pecans 1 3/4 cups (230 grams) all-purpose flour 3/4 cup (150 grams) granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, lightly beaten 1/2 cup (113 grams) unsalted butter, melted and cooled 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Method: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.   In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.  In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Makes 12 regular sized muffins.

Recipe from: http://www.joyofbaking.com/breakfast/BananaMuffins.html

EGGS

Last Friday in my foods class we made poached eggs Mexicana with homemade mango, tomatoes and avocado salsa.  My group decided to make scrambled eggs because poached eggs looked to difficult to make. While cooking this dish everything went pretty well. Our scrambled eggs were very easy to make and tasted very good. Cooking the mushrooms, onions and red peppers didn’t go that well it and it didn’t taste very good. If I were to make this recipe again I would not add the mushrooms, onions and red peppers because I didn’t like them. As well I prefer regular salsa, so I would add that instead of the mango salsa. If I were to make this recipe again I would try poaching eggs because I’ve never done it before. If you’re to poach the eggs add a few drops of vinegar to the water to keep the eggs compact. Eggs can be cook in many ways you can scramble, fry, poach and make omelets with eggs.  

POACHED EGGS MEXICANA

Ingredients

cooking spray

2 cups mushrooms, fresh, sliced

1/2  green pepper or red pepper, chopped

 1 onion, small, chopped

1 cup chunky mild salsa

4English muffins

8 eggs, warm, poached

salsa , for garnish

parsley, for garnish

Method

·         Spray a large non-stick skillet with cooking spray. Heat over medium-high heat for 1 minute. Sauté mushrooms for 4 minutes or until soft. Reduce heat to medium, add pepper and onion. Sauté for 4 minutes or until onion is translucent. Spread 2 tbsp (30 mL) salsa on each muffin half. Top each with equal amount of mushroom mixture and one poached egg. Garnish with more salsa or parsley, if desired. Serve immediately.

Recipe for the Poached Eggs Mexicana from: http://www.eggs.ca/cooking-with-eggs/recipe/poached-eggs-mexicana/

AVACADO TOMATO AND MANGO SALSA

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

1.     In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Recipe for the Mango Avocado Salsa from: http://allrecipes.com//Recipe/avocado-tomato-and-mango-salsa/Detail.aspx

QUICHE

In my food class we made quiche. We made quiche Lorraine, except we substituted bacon for ham. To make the ham extra tasty we fried it up in oil before adding it to the quiche. The quiche tasted very good and everything went well. Although the pie shells were a little too small so you couldn’t put all your ingredients in it. In the recipe for quiche Lorraine it says to ad nutmeg. I was unsure if this would taste good, but my group decided to add it and it added to the flavour.

Basic Quiche (Makes 6 servings)
	1 9-inch (23 cm) prebaked pie shell Filling: 1½ to 2 cups (375 to 500 mL) filling ingredients 4 eggs 1½ cups (375 mL) light cream or undiluted evaporated milk ½ teaspoon (2 mL) salt (optional) ¼ teaspoon (1 mL) pepper (optional) ¼ to ½ teaspoon (1 to 2 mL) seasoning
Spread filling ingredients in pie shell. Beat together eggs and combine with cream and desired seasonings. Carefully pour egg mixture (custard) over the filling ingredients. Bake in a preheated 350F (180C) for 35 to 40 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 to 10 minutes before cutting into wedges to serve. Filling and Seasoning Suggestions: * Quiche Lorraine: 6 slices cooked and crumbled bacon, ¼ cup (50 mL) minced green onion, 1 cup (250 mL) shredded Swiss cheese, ¼ teaspoon (1 mL) ground nutmeg, ¼ teaspoon (1 mL) dry mustard * Seafood Quiche: 1 cup (250 mL) cooked shrimp or crabmeat, ¼ cup (50 mL) chopped onion, ¼ cup (50 mL) chopped red pepper, ¾ cup (175 mL) shredded Gruyere cheese, 1 teaspoon (50 mL) dried tarragon * Spinach Quiche: 1 package (300 g/10 oz) frozen chopped spinach (defrosted and well drained), ½ cup (125 mL) crumbled feta cheese, ¼ teaspoon (1 mL) dry mustard, ¼ teaspoon (1 mL) dried tarragon * Mushroom Quiche: 1 cup (250 mL) sliced and sautéed mushrooms, ½ cup (125 mL) shredded Cheddar cheese and ½ teaspoon (2 mL) dried basil

Recipe from: http://www.getcracking.ca/tq-quiche.html

FRENCH CREPES

In foods we made french crepes. We hade a recipe but we also watched a movie. Everything went really well, even though two members of my group weren't there. I could flip the crepes with out using a flipper. It was fun to pick my own personalized toppings.

French Crêpes

4.0/5 rating (1 votes)

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Serves: 3
• Complexity: easy

Ingredients

• Ingredients for the Crêpes
• 3/4 cup of flour
• 1 cup of milk
• 3 large eggs
• 4 tablespoons of butter
• 1 tablespoon of sugar
• 1/4 teaspoon of vanilla extract (optional)
• A pinch of salt
• Ingredients for the Fillings
• Crêpe Suzette: sugar + lemon juice
• Choco-Banane: banana slices + chocolate sauce
• Nutty: honey + nuts
• Be creative and feel free to use the fillings of your choice!

Directions

1. Steps for making the Crêpe batter:1- Bring the milk to a boil. 
   2- Once the milk is boiling add the butter.
   3- In a bowl, mix all the dry ingredients (flour, sugar, and pinch of salt).
   4- In a separate bowl, beat the 3 eggs.
   5- Incorporate the flour mixture into the eggs.
   6- Slowly add the hot milk and butter to the eggs and flour mixture. You will obatin a very liquid batter.
2. Steps for cooking the Crêpe batter:Note: You will need a non-stick pan preferably reserved for only making crêpes.
   1- Heat the pan on high heat before starting to make the crêpes.
   2- Once the pan is hot, spread the crêpe batter by rotating the pan in a circular motion.
   3- Let the crêpe cook for few minutes in one side before flipping it to the other side. The crêpe should have a golden color.
3. Final steps:Fill the crêpes with your favorite filling and serve warm. Enjoy!

Recipe from: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=77&Itemid=110